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Baby Carrots and Confetti Dip


Veggies are always yummy and fun to eat, but this recipe make them even more so with a confetti dip!


• ½ cup shredded carrots
• ½ cup shredded English cucumber
• ½ cup whole milk Greek yogurt
• ¼ teaspoon minced or pressed garlic
• pinch kosher salt
• 28 baby carrots


Whisk all the ingredients, except the baby carrots, together in a medium bowl until combined. Serve immediately with the baby carrots, or cover and refrigerate for up to 1 day.


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